The Low Histamine Diet Foods FAQ


That depends on which list you follow. Histamine in foods varies depending on: the country grown in, whether pesticides were used, climate, transportation, ripeness when picked, how long on the supermarket shelf, bacterial contamination. In particular the level varies in flesh. The reason for which is that bacteria release histamine (and other amines) as the flesh decomposes. The freezing and thawing and re-freezing in particular that occurs in the typical farm to supermarket cycle leads to high histamine levels in food. For fish: how long since it was fished, how it was handled, if it was frozen and then thawed at any point, if it’s contaminated etc. Beef is generally hung for at least two weeks to tenderize the meat. This accounts for the high levels of histamine in the flesh. Some methods of slaughter, including halal (Muslim), do not involve long hanging times, and as such may be fresher.

The Spanish DAO Society has this list.

I have a list I was given by my practitioner (now retired). For legal reasons I am not allowed to share it, but all my recipe books are based on this list.

And finally – your reaction to a food may vary from day to day depending on how high your histamine is that day. Some days just adding a smidge of histamine into an almost overflowing bucket can tip you over the edge.